Instant Pot Chicken & Rice

With Instant Pot Chicken and Rice, you get comfort food that doesn’t tie you to the kitchen. The Instant Pot does most of the work, making dinnertime simple and stress-free. You get juicy chicken, perfectly cooked rice, and tender veggies all in one pot, which makes cleanup a breeze. Whether it's for family dinners, meal prep, or game days, it hits the spot, and if you've got any leftovers, they store, freeze, and reheat beautifully.

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Prep Time: 5

Cook Time: 12

Releasing time: 10

Total Time: 27

Course: Dinner, Main Course

Cuisine: American

Keyword: Instant Pot Chicken & Rice, Instant Pot Chicken and Rice

Servings:

Calories: 305kcal

Author: Mandy Applegate

Equipment

Ingredients

6 skinless bone-in chicken thighs
1 tablespoon olive oil
1 cup long grain white rice rinsed thoroughly
1 ¾ cups chicken broth or water
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme or Italian seasoning optional
½ cup frozen vegetables e.g., peas or veggie mix – added frozen

US Customary - Metric

Instructions

Turn the Instant Pot to Sauté mode and heat the olive oil. Sear the chicken thighs for 3–4 minutes per side, until lightly browned. Remove and set aside.
1 tablespoon olive oil, 6 skinless
Press Cancel to turn off Sauté mode. Add the rinsed rice, broth, salt, pepper, garlic powder, onion powder, and thyme. Stir gently to combine.
1 cup long grain white rice, 1 ¾ cups chicken broth or water, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme or Italian seasoning
Sprinkle the frozen vegetables over the rice — do not stir. Place the chicken thighs on top, bone side down. Avoid pressing them into the rice.
½ cup frozen vegetables, 6 skinless
Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
Carefully remove the chicken, fluff the rice with a fork, and serve warm.

Notes

Sear the chicken first: Browning the chicken adds depth of flavor and keeps the meat juicy during pressure cooking. If you cook chicken without searing, you’ll miss out on the golden crust that locks in juices and flavor.

Swap chicken cuts: Use skinless chicken breasts instead of thighs for leaner meat. Cut them into large pieces to keep them from drying out under pressure.

Rinse the rice thoroughly: Wash until the water runs mostly clear to remove starch that can make the rice gummy.

Pick your rice wisely: You can use basmati or jasmine rice for this recipe; both stay fluffy and cook in the same time as white long grain. Brown rice has a nutty bite and takes longer to cook, so adjust the liquid.

Choose the right vegetable: Frozen peas or mixed veggies cook quickly under pressure and stay tender, so there’s no need to thaw them first, or they can turn mushy. You can also add fresh, diced celery for extra flavor.

Make it creamy: Replace some of the broth with cream of chicken soup for a comforting, casserole-style version of the dish.

Use natural release and watch pin: Give a 10-minute natural pressure release with brown rice, basmati, or jasmine rice for tender grains, and wait for the pin to drop so the steam fully escapes and it’s safe to open.

Adjust seasoning before serving: Taste the rice and chicken once cooked and sprinkle on a little extra salt or pepper if you like.

Nutrition

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